| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Main dish, Meats | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 3 | lb | Venison stew meat |
| 1 | Onion, roughly chopped | |
| 2 | Carrots, roughly chopped | |
| 2 | Celery stalks | |
| roughly chopped | ||
| 1 | T | Finely minced garlic |
| 1 1/2 | c | Dry red wine |
| 1 | c | Water |
| 1 | Lemon, cut in half | |
| 1/2 | T | Salt |
| 3 | T | Raspberry preserves |
| 3 | T | Green peppercorns in water |
| drained | ||
| 1/2 | c | Whipping cream |
| 2 | T | Unsalted butter |
INSTRUCTIONS
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well. Remove from the pan and set aside. Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and preserves. Replace the venison. Cover and place in the oven for 1 1/2 hours or until tender. When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes. To serve, arrange the meat on a platter and pour over the sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 320
Calories From Fat: 213
Total Fat: 24.2g
Cholesterol: 56mg
Sodium: 1117.1mg
Potassium: 459.5mg
Carbohydrates: 21.4g
Fiber: 4g
Sugar: 3.7g
Protein: 4g